Mock “Oreo” Cheesecake March 8, 2010

Well, one thing I had to give up when I went gluten free was Oreo chocolate sandwich cookies. It was hard to see my husband dunking and twisting apart the popular treat.

We had a dinner party to attend last week and I was asked to bring dessert.

(I think most of my friends know I like to bake, so usually volunteer me for that task. But, I never mind one bit and it gives me just another reason to use my favorite kitchen appliance: the orange KitchenAid.)

I whipped up this “Mock Oreo Cheesecake.” The dessert fed 10 people and even one piece was left for our host to keep for a morning treat. I hope you enjoy it as much as we did.

These KinniTOOs from Kinnikinnick Foods don’t   have quite the distinct flavor of an
Oreo, so I don’t usually eat them plain, but for a cheesecake crust….

 

Beautiful!

 

Crust

• 1 package chocolate KinniTOOS

• 2 Tbsp. melted butter

Use food processor (or plastic bag with rolling pin!) to finely crush entire package of cookies. Add to melted butter, then press into springform pan. Let sit in refrigerator while prepping cheesecake filling.

Filling (as seen on Teri’s Kitchen)

• 4 packages (8-ounces each) cream cheese, softened
• 4 large eggs
• 1-1/4 cups sugar
• 1 tablespoon fresh lemon juice
• 2 teaspoons vanilla

Sour Cream Topping

• 2 cups sour cream
• 1/4 cup sugar
• 1 teaspoon vanilla

Preheat oven to 350° F. Beat cream cheese in large bowl of electric mixer just until smooth (can use hand mixer). Add eggs, sugar, lemon and vanilla. Beat just until well blended. Pour into chilled crust. Bake for 50-55 minutes in a 9-inch pan or 40-45 minutes in a 10-inch pan, or until center is set.

Meanwhile, combine sour cream, sugar and vanilla for topping in a medium bowl. Blend well. Cover and refrigerate until cake is done. Remove cake from oven. Let stand for 15 minutes. Spoon topping over cake from center to within 1/2-inch of edges. Return cake to oven and bake for 5 minutes. Remove cake from oven. Place on rack and cool completely.

Refrigerate for at least 4 hours, preferably overnight, or up to 2 days before serving. Run a knife around the outer edge of cake to loosen from pan. Remove ring from pan and slice as desired.

I just loved how beautiful the strawberries looked!

Some fresh strawberries, and the cheesecake was complete! Enjoy!

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